Recipe by Mille®
Fiddleheads are ferns that one picks in the spring. Wash and clean them to remove the paper thin membrane that clings to the coiled fern (looks like the head of a fiddle - hence the name).
- 1 uncooked 9-inch pie shell
- 2 cups fiddleheads, coarsely chopped (can substitute broccoli or zucchini)
- 1 small chopped onion
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese (, sharp or mild)
- 4 eggs
- 1 cup evaporated milk or 1 cup half-and-half cream
- 1 tablespoon coarse mustard
- 2 tablespoons flour
Directions See How It's Made
- Precook piecrust in preheated 350-degree oven (prevents soggy crust).
- Saute fiddleheads and onions in olive oil.
- Put in precooked crust followed by cheese.
- Blend eggs, mustard, flour, half and half and pour into piecrust over other ingredients.
- Bake at 350-degree oven for 50 minutes.
- Pie is cooked when knife comes out clean when inserted in pie.
- Let set for 5 minutes or so before cutting.
- Serve hot, warm, or cold as you would quiche.
- (Real Vermonters DON'T eat quiche).